Effect of physicochemical factors on glycerol production by simultaneous cultures of wine micro‐organisms using the response surface method

• Published in: Journal of applied microbiology 2014-11, Vol.117 (5), p.1336-1347
• Main Authors: Ale, C.E, Bru, E, Strasser de Saad, A.M, Pasteris, S.E
• Format: Article
• Language: English
• Subjects: acetates; acidity; Biological and medical sciences; Data Interpretation, Statistical; ethanol; Fermentation; Fundamental and applied biological sciences. Psychology; glucose; Glycerol; Glycerol - metabolism; glycerol production; Hydrogen-Ion Concentration; Kloeckera - growth & development; Kloeckera - metabolism; Kloeckera apiculata; malates; Microbiology; Microorganisms; mixed culture; mixed cultures; multiple strain starters; Oenococcus - growth & development; Oenococcus - metabolism; Oenococcus oeni; pentoses; physicochemical factors; response surface method; response surface methodology; Saccharomyces cerevisiae; Saccharomyces cerevisiae - growth & development; Saccharomyces cerevisiae - metabolism; Sulfur Dioxide; Temperature; Vitaceae; Wine - microbiology; wine quality; winemaking; Wines; Yeast; yeasts
• ISSN: 1364-5072; 1365-2672
• DOI: 10.1111/jam.12621

AIM: To evaluate the effect of temperature, pH and SO₂ on growth and glycerol production improvement by Saccharomyces cerevisiae mc₂, Kloeckera apiculata mF and Oenococcus oeni X₂L using the response surface method (RSM). METHODS AND RESULTS: Multifactorial design of cultures with physicochemical factors variations was performed. The micro‐organisms grew in all cultures conditions. Overall, after 6 days yeasts prevailed, especially S. cerevisiae (10⁹ CFU ml⁻¹), while O. oeni reached 10⁷ CFU ml⁻¹. At initial fixed pH 5·5, metabolic behaviour of cultures showed a temperature‐dependent response. Total malate consumption occurred at 26°C, 50 mg l⁻¹ SO₂. Glucose and pentoses utilization was highly modified when varying SO₂. Ethanol showed negative interaction with temperature–SO₂ relationship. At low SO₂, glycerol and acetate production increased when temperature enhanced. Predictive results of RSM indicate that 26°C, 60·24 mg l⁻¹ SO₂ and pH 5·5 were the optimal conditions for glycerol and organic acids synthesis compatible with wine quality. CONCLUSIONS: We propose a predictive condition to improve the performance of mixed cultures for must fermentations. SIGNIFICANCE AND IMPACT OF THE STUDY: To optimize the culture conditions to design mixed starters containing autochthonous yeasts and O. oeni strains for winemaking and to obtain products with high glycerol content, low acidity and maintenance of regional characteristics.